How to make Xiangma’s hand-baked office snack series [Chocolate Meringue Puffs]

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  1.First make the chocolate meringue: soften the butter for a while Whisk, add powdered sugar, mix briefly and then whisk, then sift in low-gluten flour and mix well.

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  2.Knead the dough and put it in the refrigerator refrigeration.The chocolate meringue is ready.

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  3. Puff method: add milk , water, powdered sugar, and salt into the pot, add cubed butter, heat until boiling, and the butter melts completely.

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  4.After boiling, turn off the heat and immediately Sift in the flour and stir evenly.Heat again over low heat for about 1 minute until the moisture inside the dough evaporates.Remove from the heat, and when it is no longer hot, slowly add the eggs into the dough, beating as you go.At this point, the puff dough making is over.

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  5.While the puff dough is cooling , remove the chocolate meringue from the refrigerator.Divide into 15 portions of the same size, roll into a round shape and press into a flat round shape with your fingers for later use.Add the puff dough to a piping bag and pipe out a circle with an edge of about 5 cm, and cover it with a piece of chocolate puff pastry dough.

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  6. Preheat the oven in advance.Bake at 210 degrees for about 10 minutes.When the chocolate pastry dough cracks, adjust the temperature to 180 degrees and bake for about 10 minutes.The dough will expand to twice its previous size.Bake at 150 degrees for about 5 minutes.

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  7.After the puffs are baked, Whip the cream filling and pipe it into the center of the puff using a puff pastry tip.